Vegan pho

Vegan pho

Total: 1 hr 18 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 195 kcal
, Fat: 3 g
, Carbohydrate: 33 g
, Protein: 7 g

Pho is a traditional Vietnamese noodle soup with beef broth as its base. With vegetable bouillon it becomes a vegetarian dish in two ticks. But the really magical part of this soup is the various fragrant spices such as cinnamon, cloves and star anise. If you let it simmer gently for a long time, the most wonderful flavours unfold – a warming soup that will leave you wanting more.


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Roasted vegetables

1 onion, cut into quarters
8 cm ginger, cut into pieces


1 cinnamon stick
3 star anise
3 cloves
1 tbsp coriander
1 litre vegetable bouillon
4 dried shiitake mushrooms
100 g mushrooms
2 tbsp rice vinegar
2 tbsp soy sauce


120 g rice noodles
water, boiling


½ tbsp oil for frying
6 shiitake mushrooms, cut into slices
4 Jalapeños, cut into rings
80 g bean sprouts
1 spring onion incl. green part, cut into rings
¼ bunch coriander, torn into pieces
¼ bunch peppermint, roughly chopped
a little Thai basil
1 organic lime, cut into wedges
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Bowl, Cooking spoon, Frying pan, Knife, Measuring cup, Pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Whisk, Cutting board, Kitchen scales, For 5 mini tart tins (each approx. 7 cm in diameter), greased.

How it's done

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Roasted vegetables

Spread the onion and ginger on a baking tray lined with baking paper.

To roast in the oven

Approx. 8 mins. in the upper half of an oven (grill) preheated to 240°C. Remove, allow to cool slightly.


Heat a large stainless steel pan, add the spices, toast until they begin to release their aroma, stirring constantly. Pour in the stock, add the roasted onion and ginger, shiitake and button mushrooms, bring to the boil, simmer for approx. 30 mins. Strain the stock, return to the pan. Add the rice vinegar and soy sauce.


Place the noodles in a bowl, pour over boiling water and leave to absorb for approx. 10 mins., drain the noodles, divide between bowls. Pour the hot stock over the top.


Heat the oil in a frying pan, fry the shiitake mushrooms for approx. 2 mins., remove and add to the soup. Top with the jalapeños, sprouts, spring onion and herbs. Serve with the lime wedges.

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